Blueberry Buckwheat Pancakes

We had these for breakfast dinner on Wednesday. The batter looked gray but they tasted great. I thickened and sweetened some frozen blueberries and we had those on top with a dollop of whipped cream.

Blueberry Buckwheat Pancakes

1 cup buckwheat flour
1 cup whole wheat flour
2 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
2 cups buttermilk or sour milk *
2 eggs, beaten, slightly
2 Tbsp. cooking oil
1 tsp. vanilla
1 cup fresh or frozen blueberries

*If you don't have buttermilk, you can "sour" milk by placing 5 tsp. of lemon juice or vinegar in a 2 cup measuring glass and then add regular milk to equal 2 cups. Stir and let stand for 5 minutes before using.

In a medium bowl mix the dry ingredients. Stir together well.

Make a well in the center of the dry ingredients and in a separate bowl, mix together the wet ingredients. Hold the blueberries.

Stir the wet into the dry mixture until just combined. Stir in blueberries.

Heat a griddle or heavy skillet until a few water droplets dance across the surface (kitchen poetry). For each pancake use about 1/4 cup batter. Spread into a circle.
Serve warm.